Pork loin cutlets with Moyo sauce – a detailed recipe cooking. 
Time: 1 hour. 45 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 (2.5 cm thick) pork cutlets on the bone (pork chops)
- 1/4 Art. white wine
- 1 tbsp. plus 1/4 Art. orange juice (portioned)
- 1/2 tbsp. plus 1/4 Art. fresh lime juice (portioned)
- 1/4 Art. vinegar
- 1 tbsp. l black pepper
- 2 tbsp. l coarse salt
- 1.5 tsp ground cumin
- 1 tbsp. l garlic powder
- 1 tbsp. l onion powder
- 1 tbsp. l dried oregano
- 3 tbsp. l canola oil
- 1/4 Art. chopped red onion
- 2 cloves of garlic
- 1 tbsp. watercress for decoration
- 1 sliced tomato Rome for decoration
- 1/2 sliced avocado for decoration
Recipes with similar ingredients: pork, plum tomatoes, wine white, orange juice, lime juice, cumin, oregano, garlic powder, onion powder, watercress, Avocado
Recipe preparation:
- In a dense plastic bag of 4 liters. mix 1 cup orange juice, 1/2 tbsp. lime juice and vinegar. Put the meat and leave to marinate in the refrigerator for about an hour.
- In a small bowl, mix all the dry spices. Dry the pork cutlets with a paper towel and rub them with a mixture of spices. In big in a frying pan over high heat, heat oil. Put the pork cutlets in a pan and fry on one side until brown. Turn over and reduce heat to moderately low.
- Add the onions and sauté for 2 minutes. Then add the garlic and continue cooking until it starts to brown. Pour in the remaining 1/4 tbsp. orange juice, 1/4 tbsp. lime juice and white wine. Simmer until the liquid evaporates slightly and the sauce begins thicken. Pork cutlets should be fully prepared. Shift natural meatballs on a warm plate. Boil the sauce in a pan half. Pour them chops and serve immediately. Decorate with water watercress, tomatoes and avocados.
